Review: Thermal stability of carthamin bound to insoluble polymers - effects of pH and organic and inorganic compounds
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01137.x/fullpdf
Reference8 articles.
1. Obara , H. Onodera , J.-I. 1979 Structure of carthamin Chemistry Letter (Tokyo) 201 204
2. Effect of external conditions on the stability of enzymically synthesized carthamin;Saito;Acta Societatis Botanicorum Poloniae,1986
3. On the mechanism of the stable red colour expression of cellulose-bound carthamin;Saito;Food Chemistry,1988
4. A new affinity-trapping method for isolation of quinoidal chalcone pigments from aqueous extracts of dyer's saffron flowers;Saito;Biochemie und Physiologie der Pflanzen,1989
5. Enzymic synthesis of carthamin in safflower;Saito;Biochemica Biophysica Acta,1983a
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2. Application of deaerated water in extraction of colorants from dyer's saffron florets;Journal of Applied Polymer Science;1999-11-14
3. The tinctorial stability of safflor yellow B under experimentally controlled model conditions;Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung;1994-04
4. Restoration of the red colour of photo-bleached carthamine in calcium-alginate gel membranes;Food Research International;1994-01
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